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Get ready for the holidays with Food Network Magazine’s first-ever cooking school event on November 5, 2016 at the International Culinary Center. Join us for a day of chef demos and hands-on lessons with seasoned professionals, plus meet Food Network’s Chopped judge, Chef Marc Murphy.

Cook, learn and have fun with classes that include:

    Learn how to make a perfect crust and get pie-baking secrets from the pros.
    Prepare three crowd-pleasing appetizers to bring to any holiday party.
    Be the hero this season – learn to brine and carve a turkey, and make the best gravy for the big feast.

Click here to purchase tickets.


Olive Oil Sommelier Certification Program at ICC

Olive Oil Times Education Lab and International Culinary Center (ICC) presents The Olive Oil Sommelier Certification Program. Combining the world’s foremost olive oil experts and educators at ICC’s New York City and California campuses, this comprehensive series of courses spans production, quality management and advanced sensory assessment for the aspiring olive oil sommelier. The first three-day course, Level 1 of a cutting-edge 3-course certification series will begin this fall at ICC’s Soho, NYC campus. Advanced level courses to continue quarterly.

About Olive Oil Times Education Lab: The Olive Oil Times Education Lab supports projects that foster a greater understanding of olive oil through collaborative initiatives with partner organizations. Olive Oil Times is an independent online publication, and the leading source of olive oil industry news and information.

More details to come.

Please email with your name and phone number to receive more information on this course when it becomes available.


Christina Tosi named Crain’s 40 under 40

2012 James Beard Rising Star Chef of the Year, 2015 James Beard Outstanding Pastry Chef Award-Winner and ICC Alumna Christina Tosi adds another accomplishment to her impressive resumé — Crain’s New York Business 40 under 40 Class of 2016. The chef, owner and founder of Milk Bar has five locations in New York, one in Toronto and Washington D.C., with a new Las Vegas opening coming soon.

Find out more here.


ICC Grads + Deans nab 29 James Beard Award nominations

ICC Grads and JBF finalists clockwise from top left: Jeremiah Stone and Fabian von Hauske, Melissa Weller, Joshua Skenes, David Chang

Known as the Oscars of the food world, the James Beard Foundation Awards spotlight America’s top culinary talents. We’re so proud to announce International Culinary Center alumni across the country have been nominated for 23 awards, plus ICC Deans Jacques Pépin, David Kinch, José Andrés and Alan Richman received nods for 6 more in this year’s big awards announcement.

2016 Restaurant and Chef Award Semifinalists include:

Best New Restaurant
Wildair, NYC – Jeremiah Stone and Fabian von Hauske, Co-Chefs/Owners (Culinary ’07/Culinary ’09 & Pastry ’10)

2016 Outstanding Baker
Melissa Weller, Sadelle’s, NYC (Pastry ’04)

Outstanding Chef
David Kinch, Manresa, Los Gatos, CA (ICC Dean)
Tory Miller, L’Etoile, Madison, WI (Culinary ’00)
Marc Vetri, Vetri, Philadelphia, PA (Bread ’98)

Outstanding Pastry Chef
Ghaya Oliveira, Daniel, NYC (Culinary Entrepreneurship ’04)

Outstanding Restaurant
Jaleo, Washington, DC – José Andrés, Executive Chef/Founder (ICC Dean)
Momofuku Noodle Bar, NYC – David Chang, Executive Chef/Founder (Culinary ’01)

Outstanding Service
Blue Hill at Stone Barns, Pocantico Hills, NY – Dan Barber, Executive Chef/Co-Founder (Culinary ’94)
Saam at the Bazaar by José Andrés, Beverly Hills – José Andrés, Executive Chef/Founder (ICC Dean)
Saison, San Francisco – Joshua Skenes, Executive Chef/Owner (Culinary ’01)
Strip-T’s, Watertown, MA – Tim Maslow, Chef/Owner (Culinary ’05)

Outstanding Wine Program
Momofuku Ko, NYC – David Chang, Executive Chef/Founder (Culinary ’01)

Rising Star of the Year
Matt Rudofker, Momofuku Ssam Bar, NYC (Culinary ’06)

Best Chef: Great Lakes
Andrew Zimmerman, Sepia, Chicago (Culinary ’00)

Best Chef: Mid-Atlantic
Joey Baldino, Zeppoli, Collingswood, NJ (Culinary ’02)

Best Chef: Midwest
Russell Klein, Meritage, St. Paul, MN (Culinary ’99)

Best Chef: Northeast
Zak Pelaccio, Fish & Game, Hudson, NY (Culinary ’98)

Best Chef: West
Joshua Skenes, Saison, San Francisco (Culinary ’01)

2016 Book Award Semifinalists include:

Baking and Dessert
The New Sugar & Spice: A Recipe for Bolder Baking, Samantha Seneviratne (Culinary ’06 & Bread ’08)

Zahav: A World of Israeli Cooking, Michael Solomonov and Steven Cook (Steven Cook, Culinary ‘00)

Single Subject
Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto, Marc Vetri (Bread ’98) and David Joachim

2016 Broadcast Media Award Semifinalists include:

Christmas at Bobby’s, Host: Bobby Flay (Culinary ‘84)

Television Program, in Studio or Fixed Location
Jacques Pépin Heart & Soul, Host: Jacques Pépin (ICC Dean)

Television Program, on Location
The Mind of a Chef, Host: Gabrielle Hamilton and David Kinch (David is an ICC Dean)

Video Webcast, Fixed Location and/or Instructional
Mad Genius Tips, Host: Justin Chapple (Culinary ’09)

2016 Journalism Award Semifinalists include:

Dining and Travel
“It’s 8 A.M. Somewhere,” Lucky Peach, Editor: David Chang (Culinary ’01)

Food Blog
Lucky Peach, Editor: David Chang (Culinary ’01)

Wine, Spirits, and other Beverages
“Old World, New Wine,” GQ, Alan Richman (ICC Dean)


The Willy Wonkettes of Industry City

Liddabit’s founders are classically French-trained chefs, and they pay the same attention to ingredients as the most stringent craft chocolate-makers, but they’ve applied that focus to something far more approachable. “From the beginning,” Gutman notes, “candy bars were the cornerstone of the business.” For most chocolate companies, bonbons and truffles are the safe bet, King and Gutman didn’t want to stick to safe.

Read more on Saveur.


Aziz Ansari + ICC’s Italian Culinary program

In the final scene of Aziz Ansari’s new Netflix series, “Master of None,” struggling New York actor Dev (Ansari) heads to Italy to learn how to make pasta.

For a longer stay, he could have looked into the International Culinary Center‘s seven-month Italian Culinary Experience program. It’s comprised of an immersive curriculum during which students spend 10 weeks in classes in New York or California, followed by 18 weeks in Italy, with half of that time devoted to classes and the other half to staging at a restaurant.

Read the full story.